Oh how I love chocolate! In fact, when I was recently contacted by zChocolat and asked if I’d like to receive some samples… it took me exactly 2 seconds to say yes! I’ll admit, I’ve enjoyed more than my fair share of chocolate in my lifetime, and long ago I moved beyond the average candy bar quality… but I was still taken back when I received my package from zChocolate! It was the most luxurious and beautifully packaged box of chocolates I’d ever seen! The gorgeous mahogany box the chocolates arrived in could have been a gift on its own! And then when I actually sat down to enjoy a few chocolates… I understood that the beautiful packaging was just the beginning! Each chocolate is rich and complex, with flavor varieties from classic (milk chocolate and Valencia almonds) to exotic (dark chocolate with mango and passion fruit)
Now of course I wouldn’t go on and on about zChocolat and not share with you!
zChocolat had offered to send one of their Diamond Box Premium French Chocolates to one lucky Glorious Treats reader!
The winner of this incredible box of chocolates (a $189.00 value!!) will feel like pure royalty when their package arrives!
Simply leave a comment below with your favorite kind of chocolate (milk, white, dark), or your favorite chocolate flavor combo (chocolate & coconut for example).
Details – One entry per person. Giveaway open to U.S. residents only. Giveaway ends Sunday, December 15th, 2013 at 9pm Pacific. Prize provided by zChocolat.
Find zChocolat at on Facebook, Twitter and Instagram.
This cute little “recipe” for Snowman Soup is an idea I’ve been wanting to share for a couple years! I finally got my act together and enlisted the help of my sweet friend and printables expert, Lindi from Love the Day! Lindi whipped up the cute (FREE) printable you’ll need to assemble this fun little craft (link to printable at the end of this post), and I put them together (with the help of my hand model, my 9 year old daughter).
Snowman Soup is just a cute way to package hot chocolate. These make adorable little party favors, or gifts. Include a few packages of Snowman Soup with a couple of cute mugs to make an extra sweet gift.
This year my youngest daughter will be giving these to her classmates on the last day of school (before Christmas break).
Let’s make some Snowman Soup…
How to Make Snowman Soup
Hot Chocolate Packets
Cellophane Bags (I used Wilton treat bags that are 4″ wide and 9.25″ tall)
Card stock paper (cut into 4″x 6″ rectangles)
Printable Snowman Soup Poem <– click for free printable
1. Print and cut out Snowman Soup poem, and fold in half (as shown) using a bone folder for best results. Cut out card stock rectangles (as listed in supplies).
Add 1 packet of hot cocoa, two chocolate kisses and a small handful of marshmallows to a cellophane bag.
2.-4. Set the bag on top of the card stock rectangle and fold down the top of the bag several times. Enclose card stock rectangle and the folded bag with the folded Snowman Soup poem. Staple together toward the bottom of the poem (as shown). If desired, you could use a small sticker to cover the staple.
5. Add a candy cane to the top of the bag with tape (I used washi tape, available from some craft stores and also cutetape.com).
Share with family and friends!
Thanks again to Lindi of Love the Day for creating this fun printable!
As I promised earlier this week, I’m sharing the delicious recipe for the Hot Cocoa Cookies I brought to my friend Bethany’s Cookie Exchange Party.
Normally, if I was invited to a cookie exchange I’d make some pretty decorated cookies… but I knew Bethany had that covered. I looked for something new to try, and boy am I glad I did! These Hot Cocoa Cookies are my new favorite cookie! They’re chewy, chocolaty and cute too! You could use different sprinkles for different holidays, or to match a color theme… easy peasy!
Hot Cocoa Cookies
Rich, chocolaty and delicious, these are a perfect cookie for Christmas, or any time of year!
Yield: Makes about 50 (small) cookies
For the cookies-
1/2 cup (1 stick) Challenge unsalted butter
12 oz. semi-sweet chocolate
1 1/2 cups flour
1/4 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 1/4 cups brown sugar
1 1/2 teaspoons vanilla extract
25 (apx.) large marshmallows
For the icing -
2 cups powdered sugar
4 tablespoons (1/2 stick) unsalted butter, melted
1/4 cup unsweetened cocoa powder
1/4 cup hot water
1/2 teaspoon vanilla extract
Make the cookies-
1.) In a medium saucepan (or in a microwave safe bowl, using 50% power), melt the butter and chocolate, stirring frequently. Once melted, set aside to cool slightly.
2.) In a medium bowl, whisk together the flour, cocoa powder, baking powder and salt.
3.) In the bowl of an electric mixer, beat the sugar, eggs and vanilla on low speed until well combined.
4.) Add the cooled chocolate mixture and blend until just combined.
5.) While mixing, add the flour mixture slowly and blend until just combined.
Scrape down the sides of the bowl, then cover the dough and refrigerate about 1 hour. If making the dough a day ahead, let sit at room temperature for 30 minutes before shaping.
6.) Preheat oven to 325*F. and line 2 baking sheets with parchment paper or a silpat type liner. Use a tablespoon (or a tablespoon sized cookie scoop) to scoop the dough, then roll the dough in your hands to create balls. Arrange the balls about 2 inches apart on your baking sheets, then flatten slightly.
Bake cookies about 12 minutes.
7.) While the cookies bake, cut the large marshmallows in half (crosswise). When the cookies have baked, remove from oven and press one marshmallow half (cut side down) into the center of each cookie. Return the cookies to the oven and bake another 2-3 minutes. Allow the pan of cookies to cool a few minutes, then transfer cookies to cooling rack.
8.) Prepare cookie icing by combining all ingredients in a medium bowl and mixing together with a whisk. Place wire cooling rack (with cookies on it) over a baking sheet (to catch any excess icing). Spoon a small amount of icing onto the top of each marshmallow, and use the back of the spoon to spread it a bit. After icing just a couple cookies, top with sprinkles before the icing dries.
9.) Allow icing to set up about 30 minutes before serving.
Recipe source- Cookie base adapted from Rachael Ray, final cookies by Glorious Treats
Cookies can be stored in an airtight container up to 2 days. Change the sprinkles to coordinate with various holidays.
This is the perfect recipe to add to your holiday cookie trays, or bring to a cookie exchange… just be sure to save a few for yourself! =)
A Christmas Cookie Exchange Party is such a fun way to kick off the Christmas season!
Recently, my talented friend Bethany, of Auntie Bea’s Bakery hosted a fun (and delicious!) Christmas Cookie Exchange and I was one of the lucky party guests! Bethany hosted the party, and she let me help out with some of the fun set-up. The night before the party I packed up my trunk full of some of my favorite Christmas dishes and props and then Bethany and I spent the evening setting up this fun party!
The guests were each asked to bring a plate of their favorite (homemade) Christmas cookies, and then at the party the guest would get to pack up a few of each of the cookies brought and leave with a box of lots of different cookies! It’s such a fun way to try new recipes and enjoy lots of different treats!
Over the next two weeks Bethany will be sharing the recipes for all of the yummy cookies that were at the party on her site, Auntie Bea’s Bakery. Be sure to bookmark her site and keep up with all the sweetness!
Now let’s enjoy the party…
We used red fabric to create “curtains” as the backdrop for the table. Bethany made a cute cookie cutter wreath (with cookie cutters from Karen’s Cookies). White dinner plates were set out and then filled with the cookies party guests brought (more cookies were spread out in the kitchen). Bethany made several extra little treats, including cake pops and a sweet little gingerbread garland was placed along the front of the table as decoration.
I made these festive gumball trees by hot gluing gumballs (I purchased last year from Wal-Mart on clearance) onto Styrofoam cones (from Michael’s). We added a simple cookie star (made by Bethany) to finish them off.
The pretty treats toward the front (pictured above) were one of the “cookies” brought by one of the party guests. These were pumpkin spice truffles (cake balls).
Perfectly gorgeous snowflake cookies, made by Bethany (Auntie Bea’s Bakery).
Bethany also made these super cute cake pops!! She made the cake pop base (see Bakerella.com if you’re not familiar with this process), and then pressed the cake/frosting mixture into a slab and used mini cookie cutters to create the shapes.
These cookies (above) were my part of the cookie exchange. They are Hot Cocoa Cookies, and have quickly become my new favorite cookie!! I’ll share the recipe later this week.
These Christmas Cake Pops (above) Bethany made were about the prettiest cake pops I’ve ever seen!
Some more cookie perfection (above) from Bethany! What’s a Christmas party without some gingerbread cookies? =)
The young party guests had fun decorating their own little gingerbread cookies. Bethany prepared some cute little gingerbread house shaped cookies, and then had a table prepared with lots of sprinkles and candies to decorate with! Here’s the Gingerbread House Cookie Cutter (from Karen’s Cookies) and my Gingerbread Cookie Recipe.
(Above) In the kitchen, we set up a Hot Cocoa Bar! Hot Chocolate, marshmallows, caramels, peppermint sticks and some pretty treats! We used the kid-sized gingerbread man mugs I purchased (from Crate and Barrel) last year for my Gingerbread House Decorating Party.
A framed printable (from Swish Printables, available on her site free!) finished off the Hot Cocoa Bar perfectly!
(Above) Treats on the Hot Cocoa table include Maple Fudge (brought by one of the guests), Gingerbread Marshmallow S’mores (from Kimberley’s Kitchen), and Chocolate Truffles (brought by one of the guests).
This Christmas Cookie Exchange Party was such a fun day for the little girls and the moms! We all enjoyed more than our fair share of sweets and had a great day with friends!
Party details -
Party Host, concept, set-up and many of the delicious treats – Auntie Bea’s Bakery
Photography, set-up help, props and Hot Cocoa Cookies – Glorious Treats (me)
Printables – Swish Printables
Whether you chose to sleep in this morning, or braved Black Friday in the stores I have an awesome giveaway today you can enter from the comfort of home!
I’m partnering with Eagle Brand to giveaway a KitchenAid 4.5 Quart Silver Stand Mixer! This is the same style mixer I keep on my counter and use almost every day! It’s really a bakers best friend!
In addition to the mixer, this giveaway includes a prize pack of Eagle Brand Sweetened Condensed Milk, perfect for so many holiday recipes! I’ve recently shared delicious Coconut Macaroons and Hot Chocolate on a Stick using Eagle Brand!
I also used Eagle Brand in 3 of the recipes in my new cookbook, Glorious Layered Desserts, including this yummy cover recipe…
Glorious Layered Desserts is available for pre-sale from Amazon, Wal-Mart, and Barnes and Noble.
In addition to the KitchenAid Mixer I’m giveaway here, you can visit Eagle Brand now through December 14 visit and re-pin your favorite recipes for a chance to win one of over 100 great prizes including (another!) KitchenAid Mixer and other baking essentials! Included the hashtag #SweetenTheSeason with your pins.
Would you like start whipping up delicious treats with Eagle Brand in your new KitchenAid Mixer?
Enter using the Rafflecopter form below (it may take a moment to load).
a Rafflecopter giveaway
Giveaway details- Giveaway open to U.S. residents. Giveaway ends December 5th, 12:00pm Pacific. Giveaway sponsored by cohn&wolfe on behalf of Eagle Brand. Approximate value of total prize pack is $250.00. I have been compensated by Eagle Brand for my work in their #SweetenTheSeason campaign. All text and opinions are my own.
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Winner- Bernice Hammond!!